Allison's Favorite Strawberry Birthday Cake

Ingredients

2 and 1/2 cups (285g) sifted cake flour 

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup unsalted butter, softened to room temperature

1-3/4 granulated sugar

5 large egg whites, at room temperature

1/3 cup sour cream or plain yogurt, at room temperature

2 teaspoons pure vanilla extract

1/2 cup whole milk, at room temperature

1/2 cup reduced strawberry puree 

optional: 1-2 drops red food coloring

Directions

Preheat the oven to 350°F. Grease and lightly flour two 9-inch cake pans.

Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. 

Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. 

With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. 

Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)

Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Optional: For a 9×13 Inch Cake, pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Strawberry Puree Directions: